3.Remove dough
from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a
piece of waxed paper. Use the waxed paper to roll the dough into a thin
finger-shaped cookie. Press one almond into one end of each cookie to give the
appearance of a long fingernail. Squeeze cookie near the tip and again near the
center of each to give the impression of knuckles. You can also cut into the
dough with a sharp knife at the same points to help give a more finger-like
appearance. Arrange the shaped cookies on the baking sheets.

4.Bake in the preheated oven until the cookies are
slightly golden in color, 20 to 25 minutes.

5.Remove the almond from the end of each cookie; squeeze
a small amount of red decorating gel into the cavity; replace the almond to
cause the gel to ooze out around the tip of the cookie.